Green Bean Casserole with Fried Onions

Bring a beloved classic to your holiday table with this Green Bean Casserole featuring crispy fried onions! This delicious recipe from Little Ferraro Kitchen combines tender green beans with a rich, creamy sauce and a golden onion topping—perfect for Thanksgiving or any family gathering. Made with farm-fresh ingredients, this crowd-pleaser is easy to prepare and guaranteed to make everyone return for seconds. Dive into the season with this timeless comfort dish!

PREP TIME: 30 minutes
COOK TIME: 60 minutes

Ingredients
For the Green Bean Casserole:
1-pound green beans, ends trimmed and cut into 1 1/2 inch pieces
2 tablespoons butter
1 tablespoon olive oil
1 pint button or cremini mushrooms, sliced
3 garlic cloves, finely chopped
2 tablespoons fresh thyme leaves
1/4 cup flour
1/2 cup Marsala wine
1/2 cup chicken stock
1 1/2 cups milk
1/4 cup grated Parmesan
Salt and pepper, to taste

For the Fried Onions:
1 white onion, sliced very thin
1 pint buttermilk
2 cups flour
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste
Oil, for frying

Directions
Make the Fried Onions: Soak the thinly sliced onions in buttermilk for 15-20 minutes. In a separate bowl, combine flour, paprika, garlic powder, salt, and pepper. Heat oil in a deep skillet or pot to 375°F (190°C). Dredge the soaked onions in the seasoned flour, shaking off any excess. Fry the onions in batches for 2-3 minutes until crisp and golden brown. Remove and drain on a paper towel-lined baking sheet, sprinkling with salt while still hot. Set aside.

Blanch the Green Beans: Bring a large pot of water to a boil. Add the green beans and cook for 3-5 minutes until they are bright green. Immediately transfer the green beans to a bowl of ice water to stop the cooking process. Once cooled, remove from the ice water and pat dry. Set aside.

Prepare the Mushroom Mixture: Preheat the oven to 375°F In a large skillet, heat butter and olive oil over medium heat and add sliced mushrooms and cook for 5-8 minutes until caramelized. Add the chopped garlic and thyme, season with salt and pepper, and cook for another minute until fragrant. Sprinkle flour over the mushroom mixture, stirring constantly, and cook for 1-2 minutes to cook off the raw flour taste. Pour in the Marsala wine, deglazing the pan by scraping up any bits stuck to the bottom. Once the wine has reduced slightly, add chicken stock, milk, and grated Parmesan. Season with salt and pepper. Bring to a gentle simmer and cook for 8-10 minutes, allowing the sauce to thicken.

Make the Casserole: Add the blanched green beans to the skillet and toss to combine everything. Transfer the mixture to a casserole dish and spread it evenly. Top with the fried onions. Bake the casserole for 25-30 minutes until bubbling and golden. Serve warm.

See more of Samantha Ferraro's recipes >>